German Chocolate Cookies
Nutella Cookies
Nutella, the globally loved hazelnut spread with a touch of cocoa, is often the guilty pleasure many of us sneak straight from the jar. It transforms a simple treat into a gourmet delight when incorporated into cookies. Let’s delve deeper into the magic behind Nutella cookies.
When baked into cookies, the sugars caramelise, contributing to a slightly crispy exterior, while the oils ensure a chewy centre. The blend of hazelnuts and cocoa provides a rich, indulgent taste – a perfect marriage of nutty and chocolaty notes.
German Chocolate Frosting: A Sweet Symphony of Texture and Taste
German Chocolate Frosting is a luscious topping often paired with the famed German Chocolate Cake. Despite its name, German Chocolate Cake (and its frosting) is not directly from Germany but instead named after an American, Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in the 1850s. The cake and its frosting gained widespread popularity in the mid-20th century. Here’s a detailed look at this iconic frosting.
Baking Techniques: The temperature at which Nutella cookies are baked can impact their final texture. A higher temperature for a shorter time will yield cookies with crispy edges and soft centres. Lower temperatures for extended periods produce a uniform texture throughout.
Primary Ingredients:
- Pecans and Coconut: These are the star ingredients in German Chocolate Frosting. The pecans offer a crunchy, buttery contrast, while the shredded coconut adds a chewy texture and tropical flavour.
- Evaporated Milk: This provides the creamy base for the frosting. Evaporated milk has been concentrated by evaporation; it offers a dense, rich backdrop for the other ingredients.
- Sugar: Typically, granulated sugar is used to sweeten the frosting, complementing the natural sweetness of the coconut and the nutty flavour of the pecans.
- Egg Yolks: They enrich the frosting, giving it a velvety texture and helping to thicken it to the desired consistency.
- Butter: This ingredient adds depth and a smooth, rich mouthfeel to the frosting.
Texture and Flavor Profile:
German Chocolate Frosting is a medley of textures. The creaminess from the evaporated milk and butter, the pecans’ crunchiness, and the coconut’s chewiness ensure that every bite is unique. Flavor-wise, it offers a balanced sweetness combined with the nuttiness of the pecans and the tropical hint from the coconut.
Pairings:
While German Chocolate Frosting is synonymous with German Chocolate Cake, it also pairs beautifully with other desserts. Consider using it as a filling for sweet rolls, spreading it on brownies, or even topping for pancakes or waffles for a luxurious breakfast treat.
Storage:
Due to its dairy and egg content, storing any leftover frosting in the refrigerator is essential. In a well-sealed container, it can last for up to a week. Before using refrigerated frosting, allowing it to come to room temperature will make it easier to spread.
In conclusion, German Chocolate Frosting is more than just a cake topping; it’s a celebration of textures and flavours that have delighted dessert lovers for decades. Whether making the traditional cake or simply looking for a sweet treat to elevate another dessert, this frosting will surely impress.
German Chocolate Cookies
Ingredients
For Cookies
- 180 g Nuetalla
- 150 g All purpose Flour
- 1/4 tsp salt
- 1 big Egg
For Frosting
- 240 g Pecans
- 200 g Sugar
- 240 ml Evaporated milk
- 3 Egg Yolks
- 100 g Butter
- 150 g sweetened shredded coconut
- 1 tsp Vanilla
Instructions
For cookies
- Preheat the oven to 180 degrees C. Line baking sheets with parchment paper
- Add egg in nuetalla mix with help of a fork.
- Add flour in two batches( donot over mix)
- Make small balls and flat with your hands, bake at 180 degree for 10 minutes.
For German Chocolate Frosting
- Preheat the oven to 180 degrees C. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop them.
- In a large saucepan, combine evaporated milk, sugar, egg yolks, butter and heat over medium.
- Continuously stir until thickened (around 10-12 minutes)
- Once thickened remove from heat and add coconut and pecans. Let it cool until thick enough to spread.
- Spread frosting over the tops of cooled cookies.
- Drizzle with nutella and let set up in the fridge.
Nutrition
For cookies
Preheat the oven to 180 degrees C. Line baking sheets with parchment paper
Add egg to Nutella mix with the help of a fork.
Add flour in two batches( do not over-mix)
Make small balls and flat with your hands, and bake at 180 degrees for 10 minutes.
Preheat the oven to 180 degrees C. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop them.
In a large saucepan, combine evaporated milk, sugar, egg yolks, and butter and heat over medium.
Continuously stir until thickened (around 10-12 minutes)
Once thickened remove from heat and add coconut and pecans. Let it cool until thick enough to spread.
Spread frosting over the tops of cooled cookies.
Drizzle with Nutella and let set up in the fridge.
